Homemade Pickle Relish Recipe
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Want to know what makes homemade pickle relish special?
It’s fermented!
All three of us in the family have an ongoing love affair with naturally fermented foods. Homemade sauerkraut, water kefir, sour cream and cream cheese are among our favorites.
This fermented pickle relish is easy to make in your own kitchen and adds a welcomed spritz of naturally occurring probiotics and gut-healing microbes.
Fermenting times will very due to variations in weather temperature. My pickle relish is ready pretty fast, usually within two days. To preserve the crunchiness of the cucumber, I suggest coarsely chopping the cucumbers by hand rather than in a food processor to avoid an overly mushy result. Keep the pieces sizable and it will come out ok.
This recipe is simple enough to make with basic kitchen equipment, however, you can take the experience to a higher level with specific fermenting supplies that make the job easier.
This tangy topping is great on keto fritters! I love the contrast of a crispy crunchy fritter with sour relish.
It’s also super delicious on anything “burger” related like:
This pickle relish always makes me think of summer. It’s perfect with grilled meat and keto bbq recipes!
Want homemade dill pickles instead?
If you prefer a simple pickled spear, check out The Kitchn’s cooking lesson on How To Make Dill Pickles, I’ve made these as well and they come out great! The skin retains a crunchy firmness, while the inside becomes softer the longer you leave it to pickle. This recipe made two one liter jars. They were gobbled up fast!
For more easy ferments, browse through the collection of fermented foods on a keto diet and don’t miss my homemade sauerkraut or raw milk yogurt recipe!
Homemade Pickle Relish Recipe
Ingredients
Instructions
- Coarsely chop the cucumbers. Aim to have them all in uniform size so they fermented at an equal rate.2 large cucumbers
- Once cucumbers are finished toss them in a bowl with garlic, salt, dill and whey.4 cloves garlic, 2 teaspoons salt, 2 tablespoons fresh dill, 2 tablespoons whey
- Place into a clean jar. Sterilize glass jars by washing them and then place in an oven at 120 °C for 20 minutes. Preheat the oven first.
- With the lid on, leave the jars to ferment at room temperature for 2 to 4 days until there are bubbles visibly rising through the pickle relish. Taste to test if the time has been long enough.
Nutrition & Macros
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I have made sauerkraut many times, but this was a fun new fermentation project for me. I made it with dill and loved it!
I like this even more than sauerkraut because it’s quicker to ferment, so I don’t have to wait so long before it’s ready. I’m happy to help broaden horizons. Thanks for visiting my blog!